Recipes

Redfish with Watermelon Cucumber Mint Salad

July 17, 2020

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So it is summer and it is very hot outside. I find this time of year I am looking to cook meals requiring little time standing over a hot stove. Lots of salads this time of year with seafood being the protein of choice. Recently I baked some fresh caught Redfish and decided to pair it with a light salad. It sure is nice to have friends who love to go fishing and think to bring some of their catch to us!

While here I chose Watermelon as the main attraction, sometimes I choose Mandarin oranges, apples or pears. Cucumbers are always a good pairing option as well as nuts and cheeses. Here in this recipe, I will share my favorites parings for this light, healthy, yet satisfying dinner.

Ingredients you will need:

  • 4-5 pounds of fresh Redfish on the skin
  • The juice of 2 fresh lemons
  • 3 tablespoons of olive oil
  • 4 tablespoons of Creole Mustard or Dijon Mustard (Creole is best)
  • 2 tablespoon of Balsamic Glaze Vinegar
  • 2 tablespoons of Seafood Seasoning. I really like the one made by Frontier as it is not very salty. You can also use any good Creole Seasoning.
  • 2 tablespoons of parsley flakes

And for the salad:

  • Spring Mix lettuce
  • 1-2 Cucumbers with seeds removed and diced
  • Handful of fresh mint
  • 1/2 of a sliced Red Onion
  • 3-4 tablespoons of Goat Cheese or Feta Cheese
  • 2 pounds of Watermelon
  • Salad dressing options…. I love Skinny Girl Poppy Seed Dressing! I think this is the best low calorie, sugar free dressing on the market! TRY IT! When I make my own I combine the following: 1/4 cup of olive oil, 3 tablespoons of balsamic glaze vinegar, 3 tablespoons of Agave Nectar, 3 tablespoons of lemon juice and salt and pepper to taste.

Let’s get cooking!

  • Preheat oven to 400 degrees
  • Place your Redfish, skin side down, on a foil lined baking sheet and pat your fish dry with a paper towel.
  • Mix together your olive oil, seafood seasoning, balsamic glaze vinegar, lemon juice, Dijon or creole mustard and Seafood Seasoning and baste the top of your fish.
  • sprinkle the top of your fish fillets with parsley flakes
  • place in oven on the middle rack for 20-25 minutes. Since every oven is different, check at 20 minutes and see if the fish easily flakes with a fork at the thickest end. In my oven, the time is 23 minutes. As you will see in my photo, you will see “cracks” or some separation when it is done.

This is a really easy weeknight dinner as well as a wonderful meal to serve for a dinner party. Should you have a hard time getting Redfish, another comparable fish in thickness and flakiness is Red Snapper.

ENJOY! This meal with surely impress!